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The thermal conductivity and thermal diffusivity of food are heavity dependent on temperature and composition. The thermal properties of pure component solids were determined by the proposed model at a temperature range of -40℃ to 150℃ from the experimental values of 1.%, 30% and 60% solid content suspensions. The major components of food products were proteins(albumin, casein, whey protein, meat protein and gluten), lipids (milk fat, vegetable oil, lard and corn oil), carbohydrates (dextrose, lactose, sugar and starch), fibers (cellulose and pectin), all milk salts. A modified probe method was used to measure these properties of pure component suspensions of each major component of food products. General mathematical models which were developed by an optimization technique can be applied to predict the properties of food products.
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